Kimchi Jjigae is surely one of the dishes Koreans eat most, and its main ingredient is none other than Kimchi. There can be a lot of variety in Kimchi Jjigae, depending on what you put in it. There’s Chamchi Kimchi Jjigae, which is Kimchi Jjigae with tuna in it. If you add yubu it becomes Yubu Kimchi Jjigae. Add uncurled bean curd and it becomes Sundubu Kimchi Jjigae.
Koreans think they’ve have an ample meal if they’ve just got their Kimchi Jjigae, even if there aren’t any side dishes you usually see with Korean meals.
It is simple to make. Squeeze cabbage-based Kimchi to remove most of its liquid, cut it in 5 centimeter lengths and boil it in water. Taste it once you’ve let it boil for a while, then either add more “Kimchi Juice” or hot pepper paste. Once you’re done add in sliced green onion.
Usually the initial Kimchi itself is enough to get the right taste. Koreans think that a serving of Kimchi Jjigae and steamed rice is all you need for a simple meal in the cold of winter. Be sure to try making it at home when you are free!
Ingredients:
Main:
- 1 and half cup Kimchi
- 2 cups of water
- 1 cup of Tuna (Tuna packed in Oil)
- 1/2 Tofu (Beancurd)
- 1/4 Onion
- 1 green Onion
- 1/2 green chili pepper
- 1/2 red chili pepper
Seasoning:
- 1/8 cup Kimchi Broth
- 1 teaspoon minced garlic
- Half to 1 tablespoon red pepper powder
- 1 teaspoon salt (adjust the amount depending on the saltiness on your Kimchi)
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